Skate, Chicory, and Anchovy Recipe

Name: Skate, Chicory, and Anchovy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white wine; Zest of 1 lemon; 1 head of fennel, sliced; 1 onion, peeled and sliced; 2 stalks of celery, chopped; 1 head of garlic, chopped in half, skin on; Black peppercorns to taste; A bunch of curly parsley tied together; Sea salt; 1 skate wing, 1 1/2 to 1 3/4 pounds (get your fishmonger to skin it for you, both sides); 20 anchovy fillets; 8 cloves of garlic, peeled; A healthy splash of red wine vinegar; 2/3 cup extra virgin olive oil; Freshly ground black pepper; 2 heads of chicory (also called curly endive; if you can get puntarella, a vegetable particular to Rome that looks like thin green celery, splendid and bitter, do), or 3 heads of Belgian endive, ri…; A bunch of rocket (arugula), leaves picked from the stem; if not available replace with watercress or other green peppery leaves; A handful of chopped curly parsley; A small handful of capers (extra-fine if possible)

Servings: persons

1 cup white wine
Zest of 1 lemon
1 head of fennel, sliced
1 onion, peeled and sliced
2 stalks of celery, chopped
1 head of garlic, chopped in half, skin on
Black peppercorns to taste
A bunch of curly parsley tied together
Sea salt
1 skate wing, 1 1/2 to 1 3/4 pounds (get your fishmonger to skin it for you, both sides)
20 anchovy fillets
8 cloves of garlic, peeled
A healthy splash of red wine vinegar
2/3 cup extra virgin olive oil
Freshly ground black pepper
2 heads of chicory (also called curly endive; if you can get puntarella, a vegetable particular to Rome that looks like thin green celery, splendid and bitter, do), or 3 heads of Belgian endive, rinsed and chopped
A bunch of rocket (arugula), leaves picked from the stem; if not available replace with watercress or other green peppery leaves
A handful of chopped curly parsley
A small handful of capers (extra-fine if possible)

1
To make your poaching broth mix all the ingredients together and add enough water to cover your skate.
2
Bring it up to a boil and then turn the heat down to a simmer.
3
Slip your skate wing into the poaching pan and cook for approximately 10 minutes (check that the flesh comes away from the bone), then turn off the heat and allow to cool in the liquor.
4
When cold remove the skate from the liquor and pull the flesh from the bone.
5
It should come away in easy strips.
6
Now make your dressing: either whizz all the ingredients in a food processor or pound them in a mortar with a pestle.
7
Bring together the skate, chicory, rocket (arugula), parsley, capers, and the dressing (cautionthere may be too much, so do not add it all at once), and toss.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup white wine, Zest of 1 lemon, 1 head of fennel, sliced, 1 onion, peeled and sliced, and more.

Yes, Skate, Chicory, and Anchovy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skate, Chicory, and Anchovy

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